In a mixing bowl, add the flour, baking soda, corn starch and salt and mix to combine then set aside.

In the large bowl of a stand mixer fitted with the paddle attachment add the butter, brown sugar and white sugar. Beat on a medium speed until well combined and fluffy - about 3 minutes.3. Add the eggs and vanilla to the mixing bowl and beat again on a medium speed until well combined - about 1 minute. Stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.

Add the dry ingredients to the wet ingredients. With the mixer on its lowest speed mix until just combined.

Add the chocolate chips and m&ms and with the mixer on its lowest speed mix until evenly distributed.

Cover the mixing bowl with the plastic wrap and refrigerate for one hour (or up to two days).

When you’re ready to bake the cookies, preheat the oven to 350ºF and line two cookie sheets with parchment paper.

Use a medium cookie scoop to scoop out balls of chilled dough. Use your hands to roll the dough into balls then place them on the prepared cookie sheets leaving some space in-between. We like to press a few extra m&ms into the rolled out dough.

Bake in the preheated oven for 11 minutes or until the edges appear set.

Remove from the oven and leave to cool on the cookie sheets for 10 minutes before transferring to a wire rack. Scatter over some extra chocolate chips and m&ms while the cookies are still warm.

Serve and enjoy!